|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for foods being held using TPHC. Establishment uses TPHC to hold fried chicken, dressings, and butter during without temperature control service. Establishment has begin and discard times for all items being held on TPHC posted above items. CDI - A procedural template was given to and reviewed with PIC during inspection. -0 points- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use sanitizer buckets stored on floor in rear of kitchen. -REPEAT- -0.5 points- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test kit for measuring quat sanitizer concentration at three compartment sink. Establishment uses chlorine sanitizer in mechanical dish machine. A verification is scheduled for Friday September 2nd, 2022 to determine if establishment is in compliance. -0.5 points- |